Happy Navarathri to all - this is a good time to sundalize our lives. Today I made channa dal sundal (kadalai parruppu sundal) I've heard this can be challenge, because the dal has to be cooked just so - so that it does not go mushy on you or on the flip side, be undercooked.
Sundals are easy and nutritious, high in fiber - Sundal can easily substitute rice or wheat and can be enjoyed with rasam or plain curd (yogurt)
Very simple and traditional preparation
Ingredients
1-2 cups of channa dal pressured cooked - once the the rocker starts moving, turn off in exactly 3 minutes. For whistling cookers, I'll suggest you go one or two less than you normally allow for cooking your dal. Dal:Water proportion is 1:3/4 cup
1/2 cup of freshly grates/ grated frozen coconut
1/4 spoon of ginger powder
3-4 chillies
1/2 teaspoon of mustard seeds
1 pinch of asafoetida
1 teaspoon of olive oil
curry leaves
salt
Preparation
Pressure cook dal and let cool. Remove and drain any water remnants - In a pan heat oil and pop mustard seeds; add the asafoetida, cut chillies, curry leaves and ginger powder. Add the dal and salt it and turn it a few times. Dry roast the coconut in a separate pan and add to the sundal - so that it does not go bad. Serve hot.
Happy first day of Navarathri
Sundals are easy and nutritious, high in fiber - Sundal can easily substitute rice or wheat and can be enjoyed with rasam or plain curd (yogurt)
Very simple and traditional preparation
Ingredients
1-2 cups of channa dal pressured cooked - once the the rocker starts moving, turn off in exactly 3 minutes. For whistling cookers, I'll suggest you go one or two less than you normally allow for cooking your dal. Dal:Water proportion is 1:3/4 cup
1/2 cup of freshly grates/ grated frozen coconut
1/4 spoon of ginger powder
3-4 chillies
1/2 teaspoon of mustard seeds
1 pinch of asafoetida
1 teaspoon of olive oil
curry leaves
salt
Preparation
Pressure cook dal and let cool. Remove and drain any water remnants - In a pan heat oil and pop mustard seeds; add the asafoetida, cut chillies, curry leaves and ginger powder. Add the dal and salt it and turn it a few times. Dry roast the coconut in a separate pan and add to the sundal - so that it does not go bad. Serve hot.
Happy first day of Navarathri
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